Bread Pudding with Raisins (Print Version)
Tender cubes soaked in custard with raisins, baked to golden perfection for a cozy dessert.
# What You Need:
→ Bread & Dairy
01 - 6 cups day-old bread, cut into 1-inch cubes (preferably brioche or challah)
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1/2 cup unsalted butter, melted (plus extra for greasing)
→ Sweeteners & Flavorings
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar
08 - 1 1/2 tsp pure vanilla extract
09 - 1 tsp ground cinnamon
10 - 1/4 tsp grated nutmeg
11 - 1/4 tsp salt
→ Add-ins
12 - 3/4 cup raisins
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Grease a 2-quart baking dish with butter.
02 - Spread the bread cubes evenly in the prepared dish. Sprinkle raisins over the bread.
03 - In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until well combined.
04 - Stir in the melted butter.
05 - Pour the custard mixture evenly over the bread and raisins. Gently press down on the bread to help it absorb the liquid. Let stand for 10 minutes.
06 - Bake for 40-45 minutes until the pudding is puffed, golden, and a knife inserted in the center comes out clean.
07 - Allow to cool slightly before serving. Serve warm, optionally with a drizzle of cream or a dusting of powdered sugar.
# Expert Tips:
01 -
- It rescues bread that would otherwise go to waste, making it incredibly practical and budget friendly
- The warm spices and creamy custard create a dessert that feels like a hug from someone who loves you
- It comes together quickly but tastes like you spent all day making something special
02 -
- Do not skip the resting time after pouring the custard over the bread. Those 10 minutes are what transform dry cubes into tender, flavorful pudding.
- The pudding will puff up dramatically in the oven and deflate as it cools. This is completely normal and does not mean anything went wrong.
03 -
- Cut your bread into uniform cubes so they all soak up custard at the same rate. Larger pieces stay dry while smaller ones get soggy.
- Check for doneness a few minutes early since ovens vary. You want it set but still slightly jiggly in the center.